Mashed Red Potatoes are delicious enough to serve as a holiday side dish, but easy enough to make on a busy weeknight. Lightly salty and rich with olive oil, butter and garlic, you’ll want to serve these potatoes with everything!
Whether I’m making this Mashed Red Potatoes recipe or traditional mashed potatoes, I’ve learned one important trick: steam the potatoes, don’t boil them. When you steam potatoes, there’s no need to worry about the potatoes becoming overcooked or water logged as they can when you boil them.
I love to serve these potatoes (when I’m not making Twice Baked Potatoes or Cheesy Potatoes) with everything from Turkey Meatloaf and Roasted Lamb Chops to Duck Confit during the year and alongside Turkey Roulade for our Thanksgiving and Christmas dinners.
How to Make Mashed Red Potatoes
Step 1: Steam cubes of red potato until very tender.
Step 2: Cook and stir garlic in melted butter then stir in salt and olive oil.
Step 3: Pour olive oil mixture over tender red potato cubes in a large bowl and mash to desired consistency. Serve!
Mashed Red Potatoes Recipe Video
Mashed Red Potatoes
Mashed Red Potatoes make an ideal side dish for your holiday table and are easy enough to make any time!
- 2 pounds red potatoes cut into 1-inch cubes
- 4 tablespoons butter 1/4 cup
- 1 tablespoon minced garlic about 3 large cloves
- 1/2 teaspoon fine sea salt
- 1/3 cup extra virgin olive oil
Place raw red potato cubes in a large steamer basket over boiling water. Cover and steam until very tender, 25 to 30 minutes.
When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat.
Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Serve.
If you're not a fan of olive oil in these mashed red potatoes, no problem! Just increase the butter to 10 tablespoons and skip the olive oil. Likewise, if you want to use just olive oil for a vegan version, use 10 tablespoons of olive oil (1/2 cup + 2 tablespoons) and skip the butter.